Serves 4

Veal Paillards With Lemon Butter

  • Prep Time 15 Minutes
  • Cooking Time 17 Minutes
  • Method Direct Heat
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Ingredients

  • 1/4 Cup (1/2 Stick) Unsalted Butter, Softened
  • 1 Tablespoon Finely Chopped Fresh Italian Parsley
  • 2 Teaspoons Capers, Drained And Minced
  • 1/2 Teaspoon Finely Grated Lemon Zest
  • 1-1/2 Teaspoons Fresh Lemon Juice
  • 1 Pinch Salt
  • 4 Thinly Sliced Veal Top Round Steaks, 115G To 140G Each
  • Extra Virgin Olive Oil
  • 1/2 Teaspoon Salt
  • 1/8 Teaspoon Freshly Ground Black Pepper

Nutrition

Instructions

  1. In A Small Bowl Combine The Butter Ingredients. Using The Back Of A Fork, Mix The Butter Well Until Smooth And Creamy. Set Aside At Room Temperature So The Butter Stays Soft.
  2. Place The Veal Steaks Between Two Large Pieces Of Plastic Wrap. Then, Using The Flat Side Of A Wooden Mallet, Pound The Steaks To An Even Thickness Of About 1/2Cm.
  3. Brush Or Spray The Veal With Oil And Season With The Salt And Pepper. Grill Over Direct High Heat (230°C To 290°C), With The Lid Closed As Much As Possible, For 1 To 2 Minutes, Turning Once. Transfer To Warm Plates And Spoon The Butter Over The Top. Serve Immediately.
  • Preparation Time: 15 Minutes
  • Braai Time: 1-2 Minutes
  • Total Time: 17 Minutes
  • Serves: 4
  • Skill Level: Easy
  • Cooking Method: Direct Heat
  • Braai Temperature: 230°C-290°C
  • Core Temperature: 60°C
  • Equipment: Grill Mitt

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